Looking to elevate your seafood game without breaking a sweat? Let me introduce you to these absolutely magnificent Sesame Ginger Salmon Patties that have become a sensation in my kitchen.
As someone who’s spent countless hours experimenting with Asian fusion cuisine, I can confidently say these patties are a game-changer. They’re paired with a vibrant Asian slaw that’ll make your taste buds dance!
Why These Salmon Patties Will Make An Excellent Dinner Idea
Before we dive into the culinary adventure, let me share why these aren’t your grandmother’s fish cakes.
The secret lies in the perfect harmony between premium wild-caught salmon (I absolutely swear by this Alaskan Salmon for its superior texture and taste) and the aromatic duo of toasted sesame oil and fresh ginger.
The result? Incredibly moist patties with an unmistakable Asian flair that’ll have your family begging for seconds.
Pro Chef’s Tip: While any salmon will work, investing in high-quality fish makes a world of difference. I’ve tested countless brands, and these wild-caught salmon consistently delivers restaurant-quality results.
Choose Your Salmon Patties Recipe Preferences
Make Using Wild Caught Salmon | Make Using Regular Salmons
Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.
Ingredients That Make Magic Happen
For the Salmon Patties:
- One pound of excellent, skinless, deboned wild salmon
- 2 tablespoons toasted sesame oil (this version of toasted sesame oil is liquid gold)
- 2 tablespoons fresh ginger, finely grated
- 3 green onions, finely chopped
- 1 cup Panko breadcrumbs (In my opinion Kikkoman Panko Japanese Style Toasted Bread Crumbs stays exceptionally crispy)
- 2 large organic eggs
- 2 tablespoons premium soy sauce
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon sea salt
- 1/4 cup sesame seeds, preferably black and white for aesthetic reasons
For the Asian Slaw:
- 4 cups shredded Napa cabbage
- 1 cup purple cabbage, finely sliced
- 1 large carrot, julienned
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup mint leaves, torn
Slaw Dressing:
- 3 tablespoons rice vinegar (Kikkoman Rice Vinegar offers the perfect balance)
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 lime, juiced
- 1 teaspoon ginger, grated
- Salt and white pepper to taste
The Art of Perfect Sesame Ginger Salmon Patty Creation
Step 1: Begin with the Star Ingredient
First things first, pulse your salmon in the food processor until it’s coarsely ground – think texture, not paste!
This step is crucial for achieving that perfect patty consistency.
If you’re using my recommended Ninja food processor, three to four quick pulses should do the trick.
Step 2: The Flavor Symphony
In a spacious mixing bowl, combine the processed salmon with your grated ginger (this microplane makes this a breeze), finely chopped green onions, and that liquid gold toasted sesame oil. The scent is so incredibly enticing at this point!
Step 3: Building the Base
Now, gently fold in your Panko breadcrumbs, beaten eggs, soy sauce, and Sriracha. The key word here is ‘gently’ – we’re making patties, not cement! Mix until just combined. The enemy of delicate patties is overmixing.
Step 4: Forming Perfect Patties
With slightly damp hands (this prevents sticking), divide the mixture into 8 equal portions. Shape each into a 3/4-inch-thick patty. Press sesame seeds onto both sides – this isn’t just for looks, it adds an incredible texture!
Step 5: The Crucial Rest
Here’s a pro secret: let these beauties rest in the refrigerator for at least 30 minutes. In addition to helping the patties maintain their shape during cooking, this lets the flavours blend.
Crafting the Perfect Slaw
While your patties are chilling, let’s create that incredible slaw:
Step 1: The Art of the Slice
Using your sharp chef’s knife (this is where that Wusthof 8-inch chef’s knife really shines), slice your cabbages into whisper-thin ribbons. The key to an exceptional slaw is consistency in your cuts.
Step 2: Dressing to Impress
Whisk together your dressing ingredients in a bowl. The Kikkoman Rice Vinegar adds just the right amount of tang without overwhelming the other flavors.
Step 3: The Final Touch
When ready to serve, toss your sliced vegetables with the dressing. This keeps everything gloriously crisp and fresh.
The Grand Finale: Cooking Your Patties
- Heat your non-stick skillet over medium heat. Add a thin layer of neutral oil (I prefer Pompeian 100% Grapeseed Oil for its high smoke point).
- Cook the patties for 3-4 minutes per side until they develop a gorgeous golden-brown crust and are cooked through.
Plating Sesame Ginger Salmon Patties Like a Pro
Here’s where we transform this dish from delicious to Instagram-worthy:
- Make a big bed of your colourful slaw first.
- Place your golden-brown patty on top
- If preferred, top with microgreens, more sesame seeds, and a dab of Sriracha mayo.
Presentation Tip: Serve on these gorgeous ceramic plates that make every dish look spectacular.
Essential Kitchen Arsenal for Perfect Patties
Let’s talk equipment. While you could make these with basic tools, here’s what I use to achieve professional results:
- A reliable food processor (Ninja Professional food processor has never let me down in 15 years of professional cooking)
- A premium non-stick skillet (I’m obsessed with my Caraway Non-Stick pan – nothing sticks, ever!)
- A razor-sharp chef’s knife (My go-to is the Wusthof 8-inch chef’s knife)
- A sturdy microplane grater for the ginger (I recommend this microplane grater – it’s lasted me years)
Kitchen Wisdom: Quality tools make cooking a joy rather than a chore. I’ve learned this the hard way through countless hours in my home kitchen.
Storage and Leftover Magic
These patties actually taste amazing the next day! Store them in an airtight container (I swear by these high-quality pocket friendly glass containers) in the refrigerator for up to 2 days. All you have to do is reheat them in an oven set to 350°F for 10 minutes.
Final Thoughts
The success of these patties lies in the perfect balance of flavors and textures.
The toasted sesame oil adds depth, while the fresh ginger provides a bright, zesty note that cuts through the richness of the salmon.
The panko breadcrumbs ensure a light, crispy exterior while keeping the interior moist and tender.
Furthermore, not only are these patties absolutely delicious, but they’re also packed with nutrition! Omega-3 fatty acids are abundant in high-quality salmon. while the cabbage slaw provides a healthy dose of vitamins and fiber.
If you’re looking to recreate this restaurant-quality dish at home, I’ve linked all my favorite tools and ingredients above.
These are products I personally use and trust in my kitchen every day.
